Disaster and Emergency Foods: Development and Nutritional Strategies

Disaster, as defined by the Disaster and Emergency Management Presidency of Türkiye (AFAD), refers to events of natural, human, or technological origin that affect a certain part or all of society, cause physical, social, and economic losses, and stop or interrupt ordinary life and activities. In situations such as fires, floods, earthquakes, avalanches, droughts, famine, and war, one of the duties of the state and non-governmental organizations is to meet the nutritional needs of affected communities. When people encounter emergencies, they experience various nutritional problems. Damage to roads, kitchens, and equipment, which are needed to meet food needs, as well as problems such as hygiene issues, leads to nutritional shortages. Canned or dry foods are often consumed in case of an emergency. However, in emergencies, low protein, fat, and carbohydrate intake can cause poor nutrition. The aim of producing emergency foods is to meet the daily energy requirement of 2100 kcal for an average individual under difficult conditions. These special formulas are preferable in the form of biscuits, crackers, and bars that are low in moisture, easy to consume, and will not pose a risk to food safety and human health. The aim of this study is to briefly review information about emergency foods and their packaging.